• Preheat oven to 350°F. Spray with non-stick spray or line a 9 x 13 pan with parchment paper.

Shortbread Crust

• Combine 1 tablespoon lemon zest with ½ cup granulated sugar and using fingers, rub the zest into the sugar to infuse the sugar with lemon.
• In a large bowl, beat butter, sugar and lemon zest on medium speed until well incorporated and creamy.
• Beat in flour and salt until combined.
• Press shortbread dough into bottom of prepared pan and bake until edges are golden, 25-30 minutes.

Blueberry Filling

• In a medium saucepan, combine blueberries with brown sugar, 2 tablespoons lemon zest, and lemon juice and cook over medium heat, until berries are just soft, 5-10 minutes, stirring occasionally.
• After berries are soft, set aside to cool.

Cheesecake Filling

• Combine 1 tablespoon lemon juice with ½ cup sugar and using fingers or fork, mix together to infuse the sugar with lemon.
• Beat cream cheese with the sugar/lemon mixture and vanilla in a large bowl on medium speed until smooth.
• Beat in eggs, one at a time, until incorporated.

Putting it all together

• Dollop cream cheese mixture onto warm crust and spread to make an even layer.
• Dollop blueberry mixture over top of cream cheese layer and gently use a knife tip through the top to create some random swirls.
• Optional: Sprinkle blueberries on top.
• Bake in oven until filling is set, 35-40 minutes.
• Let cool and cut into bars, if you can wait that long. :)